EAT IN: Stuffed sweet potatoes are tasty, healthy
This is a new, healthier spin on the classic baked potato. I used to love a good stuffed baked potato. You know, the kind loaded with butter, sour cream, cheese and a few chives.
Chives are green. That’s makes it healthy, right? Well, that’s what I told myself. I completely understand the desire for carbohydrates. That is, honestly, my weakness. Because of this weakness, I had to invent an alternative to satisfy my cravings.
My version of a loaded baked potato is truly loaded. It begins with a vitamin C-packed sweet potato and includes lots of yummy vegetables and healthy fats. Not only is this a perfectly balanced meal, it is super simple to prepare. I generally make this dish for lunch as it gives me the energy I need to get through the remainder of the day.
Veggie Stuffed Sweet Potato
What you’ll need
- 2 medium sweet potatoes
- ½ tablespoon extra virgin coconut oil
- ½ onion, chopped
- 1 large clove garlic, chopped
- 2 medium carrots, chopped
- ½ bell pepper, chopped
- 5 – 6 stalks asparagus, chopped
- ½ cup broccoli, fresh or frozen
- 4 mushrooms, chopped
- 1 cup fresh spinach
- Soy sauce or liquid aminos, 1 tablespoon or to taste
How to make it
Preheat oven to 350 degrees. Bake the sweet potatoes for 45 minutes or until soft. In a large skillet on medium heat, add the coconut oil. Add the onion, garlic and carrots. Cook until tender, about 5 minutes. Add the pepper, asparagus, broccoli and mushrooms. Cook for 4 – 5 more minutes. Reduce heat to low and add spinach. Toss until wilted. Drizzle the soy mixture over the vegetables and toss until well incorporated. Open the sweet potatoes and load them with the vegetables. Serves 2.
The bottom line
Offering this potato to your children is a perfect way to get them to try new vegetables. Also, if you let them choose the veggies and stuff the potato, they may be more likely to eat it.
Talk to Tracy
Tracy Friedlob is the mom of two young boys and blogs at www.megahealthymama.com.